Sauce Suedoise
From High-class cookery recipes, 1897
Cold Fish Sauce for Trout or Salmon.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.
Sauce Suedoise. Cold Fish Sauce foe Tkout or Salmon. - Ingredients. One gill of White Sauce. One gill of Mayonnaise Sauce. One gill of thick Cream. Two spoonfuls of grated Horse-radish. Some chopped Indian Pickle, Pepper, Salt and Cayenne
Cook this with the app: pantry check, scaling, and the assistant.